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Dublin-Kildare-Tipperary

Easy Basil Veggie Skewers with Lemony Couscous

These are so easy to make and made with delicious ingredients. With beautiful hits of basil and lemon they make the perfect light meal or side dish. They’re also gluten free, dairy free, vegan and vegetarian friendly.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 8

Ingredients

For the skewers

  • 2 Courgettes, slices into even chunks (approx. 2cm – 28 pieces)
  • 18 Cherry tomatoes
  • 21 Button mushrooms, stalks removed
  • 1 Large or 2 small yellow peppers, chopped into chunks (approx. 28 pieces)
  • 1 Handful of finely chopped fresh basil
  • 2 Cloves of garlic chopped 
  • ½ Cup of extra virgin olive oil
  • ¼ Cup of fresh lemon juice
  • Rind of one lemon

For the Couscous

  • 1 Cup 1 Cup of couscous
  • 1 ½ Cups of vegetable stock
  • Juice of 1 lemon
  • Rind of 1 lemon 

Instructions

  • Soak 8 wooden skewers in water for around 20 minutes (this stops them from burning)
  • Line an oven tray with tinfoil
  • Evenly place a variety of the vegetables through the skewers, I like to end with a mushroom or pepper but it’s up to you.
  • Spread your vegetable skewers across the lined oven tray.
  • In a bowl for your skewer marinade, add your lemon juice, rind, basil, garlic and oil and stir
  • Evenly spread the marinade across the skewers and allow to sit for 10 minutes
  • Place in the over for 15 minutes and finish under the grill for 5-8 minutes, turning every few minutes.
  • Meanwhile in a separate heatproof bowl add your couscous, boiled vegetable stock, lemon juice and rind allow to sit for 10 minutes until the water has been absorbed, cover with tin foil to maintain the heat.
  • Serve on your bed of couscous and enjoy!

About the Author 

Laurann has an Honours BSc. Degree in Human Nutrition from the University of Nottingham, a Masters in Public Health Nutrition from University College Dublin, is an Associate Nutritionist with the Nutrition Society London, a professional member of the Celiac Society Ireland, is registered with the Institute of Public Health Ireland and fully insured

Connect with Laurann 

About Us 

Laurann has an Honours BSc. Degree in Human Nutrition from the University of Nottingham, a Masters in Public Health Nutrition from University College Dublin, is an Associate Nutritionist with the Nutrition Society London, a professional member of the Celiac Society Ireland, is registered with the Institute of Public Health Ireland and fully insured.

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